Dialysable, soluble and fermentable calcium from beans (Phaseolus vulgaris L.) as model for in vitro assessment of the potential calcium availability
| Autor: | G Di Lullo, Annamaria Ferrari, Emilia Carnovale, Massimo Lucarini, G. Lombardi-Boccia, E. Del Puppo |
|---|---|
| Rok vydání: | 1998 |
| Předmět: |
food.ingredient
biology Chemistry food and beverages chemistry.chemical_element General Medicine Calcium biology.organism_classification Small intestine Analytical Chemistry Bioavailability food medicine.anatomical_structure Biochemistry medicine Fermentation Food science Solubility Phaseolus Cotyledon Legume Food Science |
| Zdroj: | Food Chemistry. 61:167-171 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/s0308-8146(97)00040-x |
| Popis: | Calcium potential availability from mottled and white bean was studied by using an in vitro model which simulates the conditions existing in the small intestine and the fermentation process in the colon. Beans contained high amounts of calcium which distribution in the seed varied greatly (hull 70%, cotyledon 30%). The percentage of calcium dialysability in both bean varieties was in the range of 14%. Dehulling greatly improved calcium dialysability; when compared to whole seed, increases of up to 97% ( p in vitro fermentation experiments indicated a substantial degradation of the undialysable High Molecular Weight (HMW) calcium complexes within the 14 h of the fermentation process. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect